Prosciutto and Cheese Torta
My grandmother, Jean Darling, made for almost every holiday for almost 20 years. It is one of my most copied recipes. One friend who I gave the recipe too, made it her own secret signature recipe for family celebrations. As usual everyone asked for a copy of the recipe, but she hid under the bed to hide it from her sister-in-laws. The recipe is ideal for entertaining because it can be made in advance. For those of you who don’t care for goat cheese, you can substitute cream cheese.
1. Cream together cream cheese, goat cheese, Parmesan cheese, and seasonings. Make sure garlic is evenly dispersed.
2. Line 3-cup bowl or loaf pan with plastic wrap which has been brushed with oil or non-stick cooking spray. (Use multiple pieces if you need to as the plastic should be draped over the sides of the bowl.)
3. Layer the main ingredients in the bowl beginning with the provolone cheese. Place one piece provolone in the bottom of the bowl (on top of the plastic wrap) and cut it to size. Then spread a small amount of the cheese mixture on top of the provolone cheese. Next place a piece of the prosciutto on top of the cheese mixture. Press it so that it is very close to the cheese mixture. Then add a more generous amount of the cheese mixture spread across the prosciutto and finish with a sprinkling of pine nuts and then a layer of arugula leaves. Repeat the layers in this order, ending with a layer of provolone cheese.
4. Cover with the remaining plastic wrap that’s draped over the bowl and then refrigerate at least 12 hours. Before serving, bring the remaining cream cheese mixture to room temperature. Flip the bowl upside down, remove the bowl and then remove the plastic wrap from the torta. Slice thinly and serve with light crackers.